Herbed pork fillet

Ingredients for 6 servings:

• 1 kg pork fillet(s)
• oil
• salt and pepper
• 6 tbsp balsamic vinegar
• 3 tsp mustard (preferably Dijon or a good one)
• 4 tbsp parsley, finely chopped
• 4 tbsp dill, finely chopped
• 4 tbsp chives, finely chopped
• 3 tsp berries (pink pepper berries, Schinus berries)
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

as a cold party version with salads, baguette or something else

First, turn on the oven – around 200-220°C (convection oven lowers the temperature accordingly, but dries out a bit more – I don’t like it that much for this). Then, take the pork fillet(s), prepare them accordingly (wash, dry, skin if necessary, etc.), and sear them all over in a hot roasting pan with a little hot oil. Then, season with salt and pepper, add a little (!) water, and place the roasting pan in the (now hot) oven. Continue cooking for about 10-15 minutes, until the meat is cooked through. Meanwhile, I stir the marinade – simply mix all the ingredients. Roughly crush the pink berries beforehand if necessary (but don’t completely crush them). Once the fillet is done, add the meat juices (mine are about 1/8 liter) to the marinade – and let the meat rest and cool. Then cut into thin (!) slices… pour some marinade into a shallow bowl or a large, deep plate… place the first slices on top… and continue layering so that all the slices are separated and surrounded by the marinade… turn the slices over occasionally if necessary, then it works quite well… spread any leftover marinade on top. Now all you need is a few hours (at least 4 – better still, about 8-10 hours) and a place in the fridge – and then you can eat! When serving, garnish with more pink peppercorns and a few sprigs of herbs. This herby meat goes perfectly with all kinds of party buffets – which typically include various salads made from pasta and potatoes, as well as baguette, bread, etc. The herby fillet goes well with all of these things. It’s also perfect as a picnic food or brunch buffet. It’s also a delicious, light, and somewhat “fresher” alternative to all the rather fatty and familiar things like sausages, meatballs, schnitzels, etc. that are usually on offer. The quantity can also be scaled up as desired—for a larger number of guests.